Low and slow isn't the only way to go with ribs

When it comes to ribs, low and slow may be the mantra of the professional pit master, but it's not the only way to go when it comes to the backyard grill.

An easy two-step technique will yield tender and flavourful pork ribs in about half the time it takes to cook them using the traditional slow-cook method.

To jump-start the process, the ribs are gently simmered in a seasoned liquid before being grilled over indirect heat until the meat is virtually falling off the bones.

Here, baby back ribs are prepared with a homemade chili-ale barbecues sauce, which can be used for basting during grilling and served alongside, as well.

Barbecued Ribs With Chili-Ale Sauce

Start to finish: 2 hours (1 hour active)

Ribs

1 cup cider vinegar

3 tablespoon molasses

1 teaspoon salt

1/2 teaspoon ground black pepper

4 cups water

2 pound fresh pork baby back ribs or spareribs

Sauce

2 tablespoon canola oil

2 cups chopped sweet onions

2 tablespoon minced garlic

1 bottle (12 oz) chili sauce

1 bottle (12 oz) IPA beer or other light ale

2 tablespoon molasses

1/4 cup cider vinegar

2 teaspoon Worcestershire sauce

1/2 teaspoon hot sauce, or more to taste

In a large pot over medium-high, combine vinegar, molasses, salt, pepper and water. Add ribs and bring to a boil. Reduce heat to a simmer, cover pan and cook, turning occasionally so the ribs cook evenly, until the meat begins to pull away from the bone, 40 to 50 minutes. Drain well.

Meanwhile, to make sauce, in a large saucepan over medium-high, heat oil. Add onions and saute until softened and lightly coloured, about 10 minutes. Add garlic and saute for 3 minutes more.

Add chili sauce, beer, molasses, vinegar and Worcestershire sauce. Bring to a boil, then reduce heat to maintain a gentle simmer. Cook sauce until reduced to about (2 cups, 15 to 20 minutes. Stir in hot sauce. Measure out 3/4 cup of the sauce for basting.

Heat one side of a covered gas grill to high or prepare a fire in half of a covered charcoal grill.

Baste both sides of the ribs with sauce and place, meaty side up, on unlit side of the grill. Close grill cover and cook ribs for 10 minutes. Turn and baste ribs periodically until they are well glazed and meat is beginning to come loose from bones, about 50 minutes.

Cut ribs into pieces and serve with sauce on the side.

Makes 4 servings.

Nutrition information per serving (values are rounded to the nearest whole number): 844 calories; 514 calories from fat; 57 g fat (21 g saturated; 0 g trans fats); 177 mg cholesterol; 36 g carbohydrate; 40 g protein; 1 g fibre; 982 mg sodium.